These baked mini pumpkin cake donuts are bite-sized treats that are simple and easy to make in less than 25 minutes. Made with pumpkin puree and pumpkins spice these will become your kids' favorite in no time at all.
Table of Content
Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids' playdate recently and they were gone in an instant. I should have made two batches but I didn't think one batch would be less for 8 kids. Well, there were three flavors, cinnamon sugar, pink candy melts, and dark chocolate. So everyone had to taste every flavor.
Why make these mini donuts?
- These are the easiest and quickest donuts you will ever make.
- Plus they are not made with yeast, neither are they deep fried which means not waiting for rise and proof and no greasy oils.
- The batter is oil-based very light and airy. They just melt in your mouth so I would highly recommend making extra.
- They do taste absolutely delicious on their own with or without any coating or glaze.
- I have made a few variations with this recipe for the purpose of sharing with you but, I highly recommend you make just one flavor with one batch. So you have enough to go around.
Ingredients and substitutes
- All-purpose flour - yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising as those contain more leavening.
- Oil - I like the light and airy texture the oil gives these donuts.
- Sugar - I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nice but add a caramel taste as well as color to them.
- Pumpkin puree - you can use the canned puree for this of course. I am using homemade pumpkin puree
- Pumpkin spice- I'm using homemade pumpkin spice but you can use store-bought of course.
- Vanilla Extract - always use a good quality vanilla extract or vanilla bean paste
- Chocolate and candy melts' - you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored but white chocolate with candy colors is also a great alternative.
Step by step instructions
- Preheat the oven at 350°F / 177°C/ Gas Mark 3
- Dry ingredients - Combine all the dry ingredients in one bowl and set aside.
- Wet ingredients - In a bowl of a stand mixer with the whisk attachment - whip eggs with sugar until sugar is almost dissolved. Gradually add the oil followed by the vanilla extract and pumpkin puree.
- Wet to dry - Combine the dry ingredients with the wet ingredients and combine until smooth.
Pro tip - we do not want to activate the gluten in our batter so do not overmix. - Pipe donuts - Using the piping bag or ziplock bag with a small hole at the end and pipe the batter evenly in the donut pan. Fill each cavity about ⅔ to ¾ full.
Pro tip - using a piping bag is easy to fill the donuts cavity otherwise it can be messy.
- Bake - Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean. Cool completely on a cooling rack before decorating
- Chocolate Glaze - Melt the candy melts and dark chocolate. Dip each donut and scrape the excess drips on the edge of the bowl. Add some sprinkles and let set on a parchment line paper until the chocolate is set.
- Cinnamon sugar - Combine the caster sugar and cinnamon sugar well. Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.
Pro tip - if you don't brush the donuts with butter, the cinnamon sugar won't stick to the donuts. - Enjoy!
More donut recipes
- Glazed ring donuts - Chocolate, Tiramisu, dulce de leche
- Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
- Jewish Sufganiyot - Classic Jelly Donuts or Jam Doughnuts
- Filled donuts - Chocolate, Dulce De Leche,
- Fruit cream-filled doughnuts - Raspberry, Blackberry, Strawberry
- Mini Pumpkin cake doughnuts
Frequently asked questions
How long will these cake donuts stay fresh?
These donuts will stay fresh at room temperature for 2 to 3 days. Longer if wrapped well and kept in the fridge for up to 5 days.
Can I make these larger instead of mini donuts?
Absolutely, this batter will make about 12 large donuts using a large donut pan
What other glazes can I make for these donuts?
Well, I have given you cinnamon sugar and the chocolate glaze but you can use a classic sugar glaze.
Take 1 cup powdered sugar with 2 tablespoon milk and 1 teaspoon vanilla. Mix well. Then dip the donuts in.
I have also given you a tiramisu glaze and Dulce De Leche glaze when I shared my Tiramisu donuts and Dulce de leche donuts
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Mini Pumpkin Cake Donuts Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 93kcal
Adjust Servings Here: 36 Donuts
Description
These baked mini pumpkin cake donuts are bite-sized treats that are simple and easy to make in less than 25 minutes. Made with pumpkin puree and pumpkins spice these will become your kids' favorite in no time at all.
Video
Ingredients
For the batter
Dry ingredients
- 1¾ cups (220 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin Spice
Wet Ingredients
- 2 Eggs (Large)
- 1 cup (200 g) Sugar
- ⅓ cup (80 ml) Cooking oil
- ⅓ cup (80 ml) Pumpkin puree
- 1 tsp Vanilla Extract
Coating/Glaze
Cinnamon sugar
- 3 tablespoon Butter (melted)
- ¼ cup (50 g) Caster sugar
- ¼ tsp Cinnamon powder
Chocolate glaze
- 4 oz (100 g) Candy melts (pink or other)
- 4 oz (100 g) Chocolate (dark or semi-sweet)
- 2 tablespoon Cooking oil
- ¼ cup Sprinkles
Instructions
- Preheat the oven at 350°F / 177°C/ Gas Mark 3
- Dry ingredients - Combine all the dry ingredients in one bowl and set aside.
- Wet ingredients - In a bowl of a stand mixer with the whisk attachment - whip eggs with sugar until sugar is almost dissolved. Gradually add the oil followed by the vanilla extract and pumpkin puree.
- Wet to dry - Combine the dry ingredients with the wet ingredients and combine until smooth. Pro tip - we do not want to activate the gluten in our batter so do not overmix.
- Pipe donuts - Using the piping bag or ziplock bag with a small hole at the end and pipe the batter evenly in the donut pan. Fill each cavity about ⅔ to ¾ full. Pro tip - using a piping bag is easy to fill the donuts cavity otherwise it can be messy.
- Bake - Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean. Cool completely on a cooling rack before decorating
- Chocolate Glaze - Melt the candy melts and dark chocolate. Dip each donut and scrape the excess drips on the edge of the bowl. Add some sprinkles and let set on a parchment line paper until the chocolate is set.
- Cinnamon sugar - Combine the caster sugar and cinnamon sugar well. Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.Pro tip - if you don't brush the donuts with butter, the cinnamon sugar won't stick to the donuts.
- Enjoy!
Recipe Notes & Tips
- Make sure all the ingredients are room temperature.
- Whip the eggs well with the sugar so it almost dissolves.
- Add the oil and whip well so it does not curdle the oil
- You can replace pumpkin puree with sweet potato to make sweet potato donuts or sour cream to make sour cream vanilla donuts.
Nutrition Information
Calories: 93- kcalCarbohydrates: 10- gProtein: 1- gFat: 5- gSaturated Fat: 2- gCholesterol: 11- mgSodium: 61- mgPotassium: 36- mgFiber: 0- gSugar: 4- gVitamin A: 365- IUVitamin C: 0.1- mgCalcium: 11- mgIron: 0.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Enriqueta E Lemoine
I love everything pumpkin, and these donuts are simply delicious. I made them with no glaze or topping, and we couldn't stop eating them. Thanks for your easy-to-follow recipe.
Veena Azmanov
Thank you for the lovely feedback, Enriqueta. So happy you enjoyed these
veer
If i want to make a plain donut with no purees added, what can i replace for the pumpkin puree?? Am looking out for the baked plain (vanilla) donut recipe??
Veena Azmanov
Hey Veer. You can add sour cream to this recipe instead of pumpkin puree. Thanks
veer
All the batter is not enough for the 8 donuts 🙁 shall i have the remaining batter rest till the first batch gets cooked? bcos when cake making the batter should not rest for more than 5minutes i heard, please advice, how long the batter can rest before it goes into the oven, thnk you very muchhh!!!!!!!! we all like your recipes very much 🙂
Veena Azmanov
Yes, usually oil based batters should not be kept long. But I think since it's donuts it should be ok. They do bake quicky
Melissa
Can you believe I have NEVER had a pumpkin donut?! WHAT how is that possible, I love anything pumpkin!! I am also loving that these donuts are baked, gives them a healthier advantage to the fried ones we normally eat.
Veena Azmanov
Oh, you must have pumpkin donuts. I love these mini ones too.
Jyothi Rajesh
Oh lovely. Those pumpkin doughnuts looks absolutely delicious. I'm sure it will be a big hit among kids. Another amazing pumpkin recipe for fall celebration
Veena Azmanov
Yes, the kids really loved it.
Dan Zehr
These donuts are incredibly cute! I want to thank you for this great recipe! Looks very tasty. I definitely want to try it.
Veena Azmanov
Thank you, Dan. So happy you like them.